Influence of extraction method on structural, rheological, and nutritional characterization of peach palm (Bactris gasipaes) fruits pulp and peel oils [0.03%]
提取方法对桃棕果肉和果皮油的结构、流变学和营养特性的影响
Hermanny Matos Silva Sousa,Rômulo Alves Morais,Federico Basso et al.
Hermanny Matos Silva Sousa et al.
Peach palm (Bactris gasipaes) is a promising tropical resource, yet its fruit oils remain poorly understood from both chemical and structure-function perspectives. This study investigated how the fruit fraction (pulp and peel) and the extra...
Influence of tea-derived polyphenols architecture on the structural, functional and allergenicity properties of β-lactoglobulin: A comparison of non-covalent and covalent interactions [0.03%]
茶衍生多酚与β-乳球蛋白相互作用对蛋白质结构、功能和过敏性的影响：非共价和共价相互作用比较研究
Zhi-Wei Liu,Jia-Wei Zou,Xiu-Bin Liu et al.
Zhi-Wei Liu et al.
The relative effects of non-covalent complexes and covalent conjugates of β-lactoglobulin (β-LG) with three distinct polyphenolic structures isolated from teas (TDPs; EC, EGC, EGCG) on the properties of β-LG were studied comprehensively....
Biomass carbon dots and oxidized anthocyanins dual-driven strategy: enhanced collagen films for shrimp preservation and colorimetric/fluorescent freshness monitoring [0.03%]
基于生物质碳点和花色苷的双驱动策略增强型胶原蛋白保鲜膜及其可视化检测性质研究
Linjing He,Ruimin Ran,Feizhi Li et al.
Linjing He et al.
In this study, a dual-driven smart and active packaging film was developed by incorporating bovine hide/tannic acid/L-cysteine carbon dots (BTC-CDs) and oxidized Roselle extracts (ORE) into a collagen matrix, aiming to integrate active pres...
Synergistic reinforcement of carboxymethyl cellulose film with deep eutectic extract and polydopamine@nanolignin from spent coffee grounds: Enhanced antioxidant and photothermal antibacterial activity for active food packaging [0.03%]
基于废弃咖啡渣的戊内酯提取物和聚多巴胺@纳米纤维素增强羧甲基纤维素膜：用于活性食品包装的协同抗氧化及光热抗菌性能研究
Junxian Yang,Fangfei Sun,Juan Zhao et al.
Junxian Yang et al.
The persistence of petroleum-based plastic packaging poses escalating risks to ecology and human wellness, underscoring the critical need of green food-packaging alternatives. Herein, sustainable active carboxymethyl cellulose (CMC)-based c...
Metabolic perturbations in the edible plant Houttuynia cordata Thunb. induced by microplastic pollution and development of a rapid detection method [0.03%]
微塑料污染对可食用植物蕺菜代谢扰动及快速检测方法建立
Jiahe Qian,Guangpu Fang,Shubo Guo et al.
Jiahe Qian et al.
The widespread use of agricultural plastic products and plastic packaging has led to microplastics (MPs) becoming a new class of environmental pollutants, posing threats to both human health and plant growth. However, current research on MP...
Artificial intelligence across the food packaging chain: from design to safety monitoring [0.03%]
贯穿食品包装链的人工智能技术：从设计到安全监测
Tiantong Lan,Xiyuan Ma,Hao Zhang et al.
Tiantong Lan et al.
In recent years, with the improvement of food production and processing technology, as well as consumption upgrades and increasingly stringent environmental regulations, it has become crucial to promote technological innovation in the food ...
Effects of steaming cycles on the flavor profile, nutritional composition, chemical composition, and antioxidant activity of Citrus reticulata 'Dahongpao' Peel: A comparative analysis [0.03%]
蒸制周期对柑橘属《 Dahongpao 》橙皮风味、营养成分、化学成分和抗氧化活性的影响：比较分析
Yangyang Luo,Jijian Chen,Yang Yang et al.
Yangyang Luo et al.
Steaming, a conventional processing technique, substantially affects the flavor and overall quality of peel of Citrus reticulata 'Dahongpao' (PCRD), a traditional medicinal and edible fruit peel. Changes in flavor and quality of PCRD induce...
Modulation of the brain lipids after long-term exposure to diets varying in their ratio and content in omega-6 and omega-3 polyunsaturated fatty acids in mice [0.03%]
在小鼠长期暴露于不同ω-6和ω-3多不饱和脂肪酸比例和含量的饮食后，对大脑脂质的影响
Jean-Baptiste Bizeau,Lucy Martine,Caroline Peltier et al.
Jean-Baptiste Bizeau et al.
Lipids are essential for brain physiology. Although dietary lipids, including polyunsaturated fatty acids (PUFAs), are known to influence brain lipid composition, few studies have been conducted under conditions that reflect realistic socie...
Impact of sodium nitrite reduction on microbiological safety and quality of cooked-smoked traditional Portuguese sausage (Chourição) [0.03%]
亚硝酸钠减量对传统葡萄牙煮熏香肠(Chourição)微生物安全性和质量的影响
Maria J M Nunes,Rui C Pereira,Lúcia Noronha et al.
Maria J M Nunes et al.
Nitrite is a preservative widely used in cooked meat products; however, concerns have been raised regarding its potential to form carcinogenic nitrosamines. To mitigate these risks, regulatory agencies have progressively reduced the maximum...
Multi-omics insight into the role of PagC facilitating the VBNC state formation of Salmonella Typhimurium under plasma-activated water (PAW) stress [0.03%]
等离子活化水应激下促进伤寒沙门氏菌VBNC状态形成的PagC蛋白的多组学研究
Yuhao Sun,Yu Zhao,Enxi Yu et al.
Yuhao Sun et al.
Plasma-activated water (PAW) is a promising technology for food disinfection with high efficiency and sustainability. However, there is a risk that PAW can induce the viable but non-culturable (VBNC) state in pathogens such as Salmonella, w...